This Chocolate chilli truffle cake is delightfully deceitful. On first bite, you experience decedent chocolate flavours that linger on the palate until the bite of chilli enters and warms the back of your throat!

Method

Grease a 23cm round cake pan and line the base with baking paper.

Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat.

Add eggs, mixing until well combined. Strain through a fine sieve into the prepared cake pan; loosely cover with foil.

Place on a wire rack in the steam oven. Set oven to 80°C FullSteam and cook for 55 minutes. The cake should have a slight wobble once baked. Remove cake from steamer and allow to cool down in the pan, before placing in the fridge for 6-8 hours until chilled. Turn out onto a plate for serving and sprinkle a thin layer of cocoa powder over the top. Garnish with berries of your choice.

Notes

If the Chocolate chilli truffle cake is hard to remove from the pan, place the bottom of the pan in some hot water for a minute to loosen. To cut the cake into clean pieces, use a large knife dipped in hot water and wiped for each cut. If desired this dessert can be made a day or two before serving.

Authors Bio:

Rechelle’s love of food and cooking lead her to become a chef at a young age. With over 7 years experience working in 5 star hotels and patisseries, Rechelle has developed a love for creating delicious new recipes to aspire the home cook.